Ingredients:

1 pound(s) uncooked 93% lean ground beef

1 small uncooked onion(s), chopped

1 clove(s) (medium) garlic clove(s), minced

28 oz canned crushed tomatoes

15 oz canned tomato sauce

1 tsp table salt

1 tsp dried oregano

1/2 tsp dried basil

1/4 tsp crushed red pepper flakes, or to taste

1 cup(s) partskim ricotta cheese

1 1/2 cup(s) shredded partskim mozzarella cheese, divided

6 item(s) uncooked lasagna noodles

1/2 cup(s) shredded parmesan cheese, strong flavored like Parmigiano Reggiano

Directions:

1. Heat a large nonstick skillet over medium high heat. Add beef, onion and garlic; cook, stirring frequently, breaking up meat with a wooden spoon as it cooks, about 5 to 7 minutes. Stir in crushed tomatoes, tomato sauce, salt, oregano, basil and red pepper flakes; simmer 5 minutes to allow flavors to blend.

2. Meanwhile, in a medium bowl, stir together ricotta cheese and 1 cup of mozzarella cheese.

3. Spoon 1/3 of beef mixture into a 5quart Slow cooker. Break 3 lasagna sheets in half and arrange over beef mixture; top with half of ricotta mixture. Repeat with another layer and finish with remaining 1/3 of beef mixture.

4. Cover Slow cooker and cook on low setting for 4 to 6 hours. Remove cover; turn off heat and season to taste, if desired.

5. In a small bowl, combine remaining 1/2 cup of mozzarella cheese and Parmesan cheese; sprinkle over beef mixture. Cover and set aside until cheese melts and lasagna firms up, about 10 minutes.

Bon Appetit!